Our Palomo Mezcals
Discover the delicious varieties of our award-winning Mezcal.
Palomo Espadin
Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.
Destilado con Mole
Made from ripe regional agaves, baked underground in a conical stone oven for five days, and milled by horse-drawn tahona. It is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. For the third distillation, a 4-week maceration is done with all 30 ingredients of Carlos’ grandmother’s mole recipe, imparting notes of the chiles, peanuts, spices such as cinnamon, and an incomparable herbal aftertaste.
Destilado con Pechuga
An artisanal Mezcal that honors the ancestral customs in Santiago Matalán. A third distillation is done with ingredients of the Mendez family Pechuga recipe. A paquete containing turkey breast and secret herbs is hung within the still cap imparting amazing flavors and texture. The Mezcal remembers these flavors as they condense into an exquisite spirit that sings of happiness, celebration, and enjoyment.
Destilado con Cafe
Made from ripe regional, espadin, agave, baked underground in a conical stone oven for five days, then milled by horse-drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. A third distillation is done after a 4-week maceration with Carlos’ Grandmother’s home-roasted Oaxacan coffee beans.
Destilado con Cacao
Made from ripe regional espadin agaves, baked underground in a conical stone oven for five days, then milled by horse-drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double-distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. Then a 4-week maceration is done with Carlos’ Grandmother’s homemade Oaxacan chocolate. Followed by a 3rd distillation to produce a clear spirit with remarkable flavors of the chocolate.